CHICKEN AU CHAMPAGNE

I love skillet recipes! Especially super easy ones, and ESPECIALLY super easy ones that look and taste way more complicated than they really are. This is that recipe, and these are my suggestions for making it: 

Don't use skinless, boneless thighs. Just don't. I know, it's healthier, but it is SO much better with that crispy, golden skin. The skin keeps the chicken moist and juicy, and the meat is always best close to the bone...

I used a split of champagne, which actually came out perfectly to 1 cup. Of course, if you want to drink champagne with your meal, then by all means, buy a whole bottle...or two. It doesn't have to be expensive, but get something you'd want to drink. And there really is no substitute for the champagne. Also, have the champagne ready to pour into the shallots. They cook really quickly, and you don't want to be caught struggling with a bottle stopper while the shallots burn...

I used sliced Bella mushrooms, but I think any kind would do.

If you don't care for the taste of thyme, tarragon would also work fine with this recipe.

INGREDIENTS

1 TBL olive oil

4 Bone in, skin on chicken thighs

sea salt and freshly ground pepper to taste

1 large shallot, minced

1 cup champagne

2 TBLS unsalted butter

1 1/2 cups sliced mushrooms

2 TBLS fresh thyme

fresh lemon juice from 1/2 lemon, plus a few slices

DIRECTIONS

Preheat oven to 375 degrees

Heat olive oil in a large skillet

Salt and pepper chicken, add to skillet, and seer for 3 minutes on each side

Remove chicken to a plate

Remove pan from heat and add minced shallots. Heat and stir for 1 minute

Add champagne and scrape bottom of pan to remove all cooked bits

Place chicken back in the pan, baste with the champagne sauce, tuck in a few lemon slices, and place in the oven

Bake for 30 minutes, or until thoroughly cooked

Heat butter in a large non-stick pan. Add the mushrooms and cook for 5-6 minutes

Remove chicken from oven and add the sautéed mushrooms. Stir in the thyme and drizzle with lemon juice

ENJOY!